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Volumn 94, Issue 4, 2011, Pages 1679-1690

Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese

Author keywords

Gas chromatography mass spectrometry; Polycyclic aromatic hydrocarbons; Position in the smokehouse; Smoked Herre o cheese

Indexed keywords

POLYCYCLIC AROMATIC HYDROCARBON;

EID: 79952746852     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3647     Document Type: Article
Times cited : (24)

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